Cooker

ABSTRACT

It is an object of the invention to provide a cooking apparatus which can set the interior of a heating chamber at desired humidity and temperature in a short time.  
     In the cooking apparatus, an object to be heated  11  is stored into a heating chamber  12 , the interior of the heating chamber  12  is heated up to a given temperature using heating chamber interior heating means  13 , and water supplied to a storage part  17  formed within the heating chamber by water supply means  16  is heated using storage part heating means  18  to thereby generate and supply steam. At the then time, based on the temperature of the interior of the heating chamber detected by heating chamber interior temperature detect means  20 , a control part  19  controls the storage part heating means  18  in such a manner that the water in the storage part  17  is prevented from boiling on, before the steam is supplied. That is, since, by supplying the steam not boiling, the supply of the steam can be executed without increasing the temperature of the interior of the heating chamber, the excessive progress of fermentation can be prevented and thus the proper fermentation can be carried out.

TECHNICAL FIELD

The present invention relates to a cooking apparatus and, specifically,the invention relates to a cooking apparatus which can be used toferment dough.

BACKGROUND ART

Since, when fermenting dough, there is used yeast which is a livingthing, when the temperature of the interior of a heating chamber is toohigh or the humidity thereof is too high, the fermented state of thedough is poor. In view of this, in a conventional cooking apparatuswhich does not have a steam function, a user manually sprays steam intothe heating chamber to adjust the humidity within the heating chamber.However, in the conventional cooking apparatus, it is troublesome tocontrol the temperature and humidity.

To solve this problem, there has been developed a microwave oven whichcan spray steam into the heating chamber to control the humidity withinthe heat chamber (see, for example, the patent reference 1).

Here, FIG. 6 shows a microwave oven 100 which is a cooking apparatusdisclosed in the patent reference 1. The microwave oven 100 includes aheating chamber 101 in the interior thereof and, in the front openingportion of the heating chamber 101, there is disposed a door (not shown)in such a manner that it can be freely opened and shut. In the upper andlower portions of the heating chamber 101, there are respectivelydisposed heaters 102, 102 which function as heating means; and, betweenthese heaters, there is interposed a cooking dish 103. On the upper wall101 a of the heating chamber 101, there are disposed a magnetron 104, ahumidity sensor 105, a thermistor 106 and the like; and, in the upperwall 110 a, there is formed a vent 107. Also, in the side wall 101 b ofthe heating chamber 101, there is formed one end portion 108 a of asteam conduit 108 in such a manner that it is open to the heatingchamber, whereas the other end portion 108 b is open to a tank 109. Onthe tank 109, there is disposed a heater 110. By the way, the microwaveoven 100 includes a control unit (not shown) which controls themagnetron 104, humidity sensor 105, thermistor 106, heater 110functioning as heating means, and other similar parts. [Patent Reference1]: JP58-31931 (FIG. 2)

DISCLOSURE OF THE INVENTION

<Problems That the Invention is to Solve>

By the way, in the above-mentioned microwave oven 100, while measuringthe humidity of the interior of the heating chamber 101 using thehumidity sensor 105, the control unit, based on the measured result,controls the heater 110 to adjust the amount of steam to be sprayed intothe heating chamber 101, thereby setting the interior of the heatingchamber 101 at a desired humidity. In other words, because water isboiled in the tank 109 separately disposed from the heating chamber andsteam generated from the boiling water is sprayed into the heatingchamber 101, the temperature of the steam is almost the boilingtemperature. Therefore, since such high temperature steam is sprayedinto the heating chamber 101, the temperature of the interior of theheating chamber 101 rises to thereby facilitate the fermentation of thedough excessively.

The invention is made in view of the above-mentioned problem and thus itis an object of the invention to provide a cooking apparatus which canset the interior of the heating chamber at desired humidity andtemperature in a short time.

<Means for Solving the Problems>

In attaining the above object, according to the invention, there isprovided a cooking apparatus capable of supplying steam into a heatingchamber with an object to be heated stored therein. Specifically, thepresent cooking apparatus comprises: heating chamber interior heatingmeans for heating the interior of a heating chamber; water supply meansfor supplying water into the heating chamber; a storage part for storingthe water within the heating chamber; storage part heating means forheating the water stored in the storage part; control part forcontrolling the heating chamber interior heating means, the water supplymeans and the storage part heating means; heating chamber interiortemperature detect means for detecting the temperature of the interiorof the heating chamber; and, storage part temperature detect means fordetecting the temperature of the storage part heating means or thetemperature of the storage part, wherein the control part controls thestorage part heating means and the water supply means based on thetemperature of the interior of the heating chamber in such a manner thatthe water in the storage part is prevented from boiling on.

In the thus structured cooking apparatus, an object to be heated isstored into the heating chamber, the interior of the heating chamber isheated up to a given temperature using the heating chamber interiorheating means, water supplied to the storage part of the interior of theheating chamber by the water supply means is heated, and the thusgenerated steam is supplied into the heating chamber. At the then time,the control part, based on the temperature of the interior of theheating chamber detected by the heating chamber interior temperaturedetect means, controls the storage part heating means and the watersupply means to supply the steam into the heating chamber in such amanner that the water in the storage part is prevented from boiling on.In other words, by supplying the steam that is not boiling, the steam issupplied into the heating chamber without increasing the temperature ofthe interior of the heating chamber, which can prevent the excessivefermentation of the object to be heated and thus makes it possible tocarry out the fermentation properly. Here, the storage part heatingmeans can be controlled using PWM (Pulse Width Modulation). Also, thestorage part heating means can also be controlled in such a manner thatit is turned on and off, or it can also be inverter controlled.

Also, according to the invention, there is provided a cooking apparatuscapable of supplying steam into a heating chamber with an object to beheated stored therein. Specifically, the present cooking apparatuscomprises: heating chamber interior heating means for heating theinterior of a heating chamber; water supply means for supplying waterinto the heating chamber; a storage part for storing the water withinthe heating chamber; storage part heating means for heating the waterstored in the storage part; control part for controlling the heatingchamber interior heating means, the water supply means and the storagepart heating means; heating chamber interior temperature detect meansfor detecting the temperature of the interior of the heating chamber;and, storage part temperature detect means for detecting the temperatureof the storage part heating means or the temperature of the storagepart, wherein the control part controls the storage part heating meansand the water supply means based on the temperature of the interior ofthe heating chamber and the temperature of the storage part in such amanner that the water in the storage part is prevented from boiling on.

In the thus structured cooking apparatus, an object to be heated isstored into the heating chamber, the interior of the heating chamber isheated up to a given temperature using the heating chamber interiorheating means, water supplied to the storage part of the interior of theheating chamber by the water supply means is heated, and the thusgenerated steam is supplied into the heating chamber. At the then time,the control part, based on the temperature of the interior of theheating chamber detected by the heating chamber interior temperaturedetect means and the temperature of the storage part detected by thestorage part temperature detect means, controls the storage part heatingmeans and the water supply means to supply the steam into the heatingchamber in such a manner that the water in the storage part is preventedfrom boiling on. In other words, by supplying the steam that is notboiling, the steam is supplied into the heating chamber withoutincreasing the temperature of the interior of the heating chamber, whichcan prevent the excessive fermentation of the object to be heated andthus makes it possible to carry out the fermentation properly. Here, thestorage part heating means can be controlled using PWM (Pulse WidthModulation). Also, the storage part heating means can also be controlledin such a manner that it is turned on and off, or it can also beinverter controlled.

Also, the present cooking apparatus is characterized in that the controlpart not only controls the water supply means and storage part heatingmeans in such a manner that, after the water in the storage part isboiled once, the water is prevented from boiling on, but also, based onthe temperature detected by the heating chamber interior detect means,controls the temperature of the interior of the heating chamber at adesired temperature using the heating chamber interior heating means.

In the thus structured cooking apparatus, since the control partcontrols the water supply means and storage part heating means in such amanner that, after the water in the storage part is boiled once, thewater is prevented from boiling on, not only an increase in thetemperature of the steam can be prevented but also an increase in thetemperature of the interior of the heating chamber due to supply of thesteam can be prevented. Also, because the control part controls theheating chamber interior heating means based on the temperature detectedby the heating chamber interior temperature detect means, thetemperature of the interior of the heating chamber can be controlled toa desired temperature.

And, the present cooking apparatus is characterized in that there areset two or more control levels for controlling the temperature of thestorage part based on the temperature detected by the storage parttemperature detect means: that is, firstly, the storage part temperatureis controlled at a first level, and, from then on, the storage parttemperature is controlled at a second level.

In the thus structured cooking apparatus, there are set two or morecontrol levels for controlling the storage part heating means: that is,in the first control level, the storage part heating means is controlledat a high level to heat the water in the storage part quickly and, fromthen on, it is controlled at the second level which is lower than thefirst level, thereby supplying a given amount of steam.

Also, the present cooking apparatus is characterized in that there areset two or more control levels for controlling the temperature of theinterior of the heating chamber based on the temperature detected by theheating chamber interior temperature detect means, and the storage partheating means is controlled at the highest level of the thus set heatingchamber interior temperature control levels.

In the thus structured cooking apparatus, there are set two or morecontrol levels for controlling the heating chamber interior temperatureaccording to the temperature detected by the heating chamber interiortemperature detect means, and the storage part heating means iscontrolled at the highest level of the thus set control levels, wherebythe amount of supply of steam is maximized while minimizing an increasein the temperature of the interior of the heating chamber.

Further, the present cooking apparatus is characterized in that thecontrol part controls the storage part heating means in such a mannerthat, when the temperature of the storage part exceeds the temperatureof the interior of the heating chamber, the water in the storage part isprevented from boiling.

In the thus structured cooking apparatus, since the storage part heatingmeans is controlled so as to prevent the water in the storage part fromboiling, generation of an excessive amount of steam can be prevented andthus the humidity of the interior of the heating chamber can bemaintained at a proper level.

Also, the present cooking apparatus is characterized by ventilatingmeans for feeding the air into the heating chamber. The ventilatingmeans is controlled in such a manner that the temperature of theinterior of the heating chamber can be set a temperature proper forfermentation based on the temperature detected by the heatingtemperature interior temperature detect means.

In the thus structured cooking apparatus, the control part controls theventilating means based on the temperature detected by the heatingchamber interior temperature detect means to thereby set the interior ofthe heating chamber at a proper temperature for fermentation.

BRIEF DESCRIPTION OF THE DRAWING

FIG. 1 is a front view of an ordinary microwave oven having a steamfunction which is an embodiment of a cooking apparatus according to theinvention.

FIG. 2 is a side view of the microwave oven shown in FIG. 1.

FIG. 3 is a block diagram of the structure of a control part and acontrol system.

FIG. 4 is a graphical representation of the control contents to beexecuted by the control part.

FIG. 5 is a comparison table for showing fermentation states providedaccording to steam fermentation control by heating sources.

FIG. 6 is a structure view of a conventional cooking apparatus.

DESCRIPTION OF REFERENCE NUMERALS

-   10: Microwave oven (Cooking apparatus)-   11: Object to be heated-   12: Heating chamber-   13: Heater (Heating chamber interior heating means)-   14: Water-   15: Tank (Water supply means)-   16: Water pump (Water supply means)-   17: Evaporation dish (Storage part)-   18: Storage part heating part (Storage part heating means)-   19: Control part-   20: Heating chamber interior thermistor (Heating chamber interior    temperature detect means)-   21: Storage part thermistor (Storage part temperature detect means)-   25: Convection heater (Heating chamber interior heating means)-   26: Fan (Ventilating means)

BEST MODE FOR CARRYING OUT THE INVENTION

Now, description will be given below in detail of an embodiment of acooking apparatus according to the invention with reference to theaccompanying drawings. FIG. 1 is a front view of an ordinary microwaveoven having a steam function which is an embodiment of a cookingapparatus according to the invention, FIG. 2 is a side view of themicrowave oven shown in FIG. 1, FIG. 3 is a block diagram of thestructure of a control part and a control system, FIG. 4 is a graphicalrepresentation of the control contents to be executed by the controlpart, and FIG. 5 is a comparison table for showing fermentation statesprovided according to steam fermentation control by heating sources.

This microwave oven 10 is a cooking apparatus which can supply steaminto a heating chamber 12 with an object to be heated 11 stored therein.Specifically, the cooking apparatus 10 comprises: a heater 13 serving asheating chamber interior heating means for heating the interior of theheating chamber 12; a tank 15 and a water pump 16 serving as watersupply means for supplying water 14 into the heating chamber 12; anevaporation dish 17 serving as a storage part for storing the water 14within the heating chamber 12; a storage part heating part 18 serving asstorage part heating means for heating the water 14 in the evaporationdish 17; a control part 19 for controlling the heater 13, water pump 16and storage part heating part 18; and, a heating chamber interiorthermistor 20 serving as heating chamber interior temperature detectmeans for detecting the temperature of the interior of the heatingchamber 12. Also, on the outer surface of the evaporation dish 17serving as the storage part, there is provided a storage part thermistor21 serving as storage part temperature detect means for detecting thetemperature of the evaporation dish 17.

By the way, the storage part temperature detect means may measure thetemperature of the water directly, or it may be disposed in the vicinityof the evaporation dish to measure the temperature of steam.

As shown in FIGS. 1 and 2, the microwave oven 10 includes a main body 22having, for example, a rectangular shape and also includes a heatingchamber 12 in the inside thereof. On the front opening portion of themain body 22, there is disposed a door (not shown) in such a manner thatit can be freely opened and shut, thereby being able to close theheating chamber 12 hermetically. On the upper wall 12 a of the heatingsurface 12, there is provided an infrared sensor 27, thereby being ableto measure the initial temperature of the interior of the heatingchamber 12. By the way, this infrared sensor 27 is not be able tomeasure accurately the temperature of the interior of the heatingchamber 12 after the interior of the heating chamber 12 is filled withsteam. Also, on the side wall 12 b of the heating chamber 12, there isprovided a heating chamber interior thermistor 20 serving as heatingchamber interior temperature detect means for detecting the temperatureof the interior of the heating chamber 12; and, the thermistor 20 alwaysdetects the temperature of the interior of the heating chamber 12 andfeeds the detected temperature back to the control part 19.

The heaters 13 serving as heating chamber interior heating means aredisposed respectively in the upper and lower portions of the heatingchamber 12 and, between the upper and lower heaters 13, there areinterposed a shelf 23 and a cooking dish 24 on which an object to beheated such as a food or dough can be placed. Also, on the back wall 12c of the heating chamber 12, there is provided a convection heater 24and, in the rear of the convection heater 24, there is provided a fan 26serving as ventilating means.

Thanks to this, the heating chamber 12 is structured such that, usingnot only the upper and lower heaters 13 and 13 but also the convectionheater 25 and fan 26, a hot wind is forcibly convected to thereby heatthe object to be heated 11. Also, the fan 26 can also be used to diffusesteam supplied to the heating chamber 12.

The evaporation dish 17, which is the storage part for storing the water14 in the interior of the heating chamber 12, is disposed in the lowerportion of the heating chamber 12. This evaporation dish 17 is used tostore a small amount of, for example, about 20 cc of, water 14 and isstructured such that the water 14 can be evaporated in a short time bythe storage part heating part 18 disposed downwardly of the evaporationdish 17. The storage part heating part 18 is disposed in contact withthe lower surface of the evaporation dish 17 and is also arranged toheat the evaporation dish 17 uniformly but not suddenly through the mainbody 22 made of aluminum die cast heated by a heating member such as aNichrome wire to thereby prevent the water 14 from boiling locally.

In a chamber 28 formed adjacent to the side surface of the heatingchamber 12, there are stored the tank 15 and water pump 16; and, thewater 14 stored in the tank 15 can be supplied through a pipe 16 a bythe water pump 16 to the evaporation dish 17 placed within the heatingchamber 12. Therefore, the water 14 to be supplied to the evaporationdish 17 is water before heated, and thus the temperature of the water 14is normally lower than the temperature of the interior of the heatingchamber 12.

As shown in FIG. 3, the control part 19 includes: a compare and judgeportion 29 for receiving detect signals from the heating chamberinterior thermistor 20 and storage part thermistor 21 to compare thedetected temperatures with the reference temperature; a water controlportion 30 for controlling the water pump 16; a storage part heatingcontrol portion 31 for controlling the storage part heating part 18; aheating chamber interior heating control portion 32 for controlling theheaters 13 or the like serving as the heating chamber interior heatingmeans; and, other similar portions. By the way, on the upper wall 12 aof the heating chamber 12, there is provided a magnetron 33, whereby theheating chamber 12 can be heated by microwaves.

Next, description will be given below of the control contents of thecontrol part 19 with reference to FIG. 4. In the dough fermentation of abread baking process, the fermentation time (the approximate timenecessary for the dough to rise 2.5 to 3 times in size) varies greatlydepending on the time taken for kneading the bread dough and, therefore,for example, when a temperature in the kneading operation is 27° C., itis necessary to keep the temperature of the interior of the heatingchamber at the optimum temperature for fermentation, that is, atemperature in the vicinity of 30° C. The point of the bread bakery isto ferment the bread dough properly using yeasts, and the relationshipbetween the fermentation temperature and time is the most important.

For example, when the fermentation time is too long and thus the breaddough is over-fermented in a first fermentation stage, the bread doughrises too much. When such bread dough is baked, the baked bread has noappetizing color but is rough in the skin and is heavy; and, in somecases, the bread can smell bad. Also, when the fermentation temperatureis excessively high, the bread dough, as in the over-fermented case,rises too much. When such bread dough is baked, the baked bread has nobaked color but is heavy and rough; and, in some cases, the bread cansmell bad.

This is because the fermentation temperature is out of a temperaturezone where the yeasts can increase most actively. For example, when thefermentation temperature is equal to or higher than 60° C., some of theyeasts can die. Also, with respect to the humidity of the heatingchamber, preferably, the humidity may be 80% or so; and, what isimportant is that the surface of the bread dough can be prevented fromdrying. When the dough surface dries, the increase of the dough is poorand the skin of the dough is thick, resulting in the poor bread.

Firstly, the control level of the storage part heating part 18 is setfor two or more levels (here, for example, 2 levels are set: that is,one level is a first or high level for boiling; and, the other is asecond or low level for fermentation). For a minute after start of thefermentation, a heater for steam serving as the storage part heatingpart 18 is controlled at the first high level (storage part thermistorlevel (a)) for boiling to thereby quickly filling steam into the heatingchamber 12.

After the steam is filled into the heating chamber for about a minute toset the interior of the heating chamber at a proper humidity, based on adetect signal from the heating chamber interior thermistor 20, or basedon detect signals from the heating chamber interior thermistor 20 andstorage part thermistor 21, the storage part heating part 18 is on andoff controlled at the storage part thermistor level (b) lower than thefirst-time storage part thermistor level (a) so as to be able tomaintain the humidity suitable for fermentation (for example, 80%-85%).Here, the storage part thermistor level (b) is a level which is appliedto the second time and following times for filling the steam into theinterior of the heating chamber to thereby maintain the proper humiditythereof. At the same time, the convection heater 25 serving as theheating chamber interior heating means is turned on to increase thetemperature of the interior of the heating chamber, for example, up tothe temperature range of 30° C.-35° C. suitable for fermentation. By theway, as the need arises, a circulation fan 26 may be operated stronglyor softly or turned off to thereby set uniform the temperature andhumidity of the interior of the heading chamber.

After it is judged from the detected temperature from the heatingchamber interior thermistor 20 that the temperature of the interior ofthe heating chamber has reached the proper temperature, the upper andlower heaters 13 as well as the convection heater 25 are turned off;and, in order that the temperature of the interior of the heatingchamber can be maintained in the range suitable for fermentation, thestorage part heating part 18 may be on/off controlled at the storagepart thermistor level (b), and/or the intensity of the fan 26 may becontrolled.

By the way, when the temperature detected by the heating chamberinterior thermistor 20 lowers greatly, the convection heater 25 isturned on to increase the temperature of the interior of the heatingchamber.

Even when the storage part heating part 18 is controlled at the storagepart thermistor level (b) so as not to boil the water, the temperatureof the interior of the heating chamber gradually increases; and,therefore, the storage part heating part 18 and fan 26 are controlled ata storage part thermistor level (d). Thanks to this control, whilemaintaining the humidity of the interior of the heating chamber at thehumidity suitable for fermentation, the temperature thereof can also bemaintained at the temperature suitable for fermentation.

Now, FIG. 5 shows fermentation states provided according to steamfermentation control methods by heating sources.

In the microwave fermentation using the magnetron 33, the humidity isshort and thus the state of the interior of the heating chamber is notdesirable. Also, it is difficult to maintain the temperature of theinterior of the heating chamber and thus the state of the temperaturethereof is not so desirable. Therefore, it is difficult to maintainconstant the proper humidity and temperature of the interior of theheating chamber and thus, as a general evaluation, this fermentationcontrol method is not so desirable.

In the heater fermentation using the convection heater 25, the humidityis short and thus the humidity state of the interior of the heatingchamber is not desirable. However, it is easy to maintain thetemperature of the interior of the heating chamber and thus the state ofthe temperature of the interior of the heating chamber is good.Therefore, this fermentation method is a general method when using acooking apparatus, and the humidity of the interior of the heatingchamber is controlled by a user spraying steam into the interior of theheating chamber. As a general evaluation, this fermentation method isnot so desirable.

In the steam fermentation, it is easy to supply a proper amount of steamand thus the state of the humidity of the interior of the heatingchamber is good. However, it is difficult to maintain the temperature ofthe interior of the heating chamber and thus the state of thetemperature of the interior of the heating chamber is not so desirable.Therefore, as a whole evaluation, the steam fermentation method is notso desirable.

In the case of the heater fermentation+steam, a sufficient amount ofsteam is supplied and the humidity can be controlled using equipment, sothat the state of the humidity of the interior of the heating chamber isgood. Also, because of use of two or more heating sources and alsobecause of boiling energy for generating steam, the temperature of theinterior of the heating chamber is difficult to maintain constant.Therefore, this method is not desirable from the viewpoint ofmaintaining constant the temperature of the interior of the heatingchamber the temperature of the interior of the heating chamber. As awhole evaluation, this method is not desirable in that the temperatureof the interior of the heating chamber is difficult to control.

In the case of heater fermentation+stirring operation (fan)+steam, asufficient amount of steam is supplied and the humidity can becontrolled using equipment, so that the state of the humidity of theinterior of the heating chamber is good. Also, because the optimumcontrol of the humidity using equipment is possible, as a wholeevaluation, this method is desirable.

In the case of heater fermentation+stirring operation (fan)+steam withwater not boiled, a sufficient amount of steam is supplied and thehumidity can be controlled using equipment, so that the state of thehumidity of the interior of the heating chamber is good. Also, since thewater is not boiled when the steam is generated, the optimum control ofthe temperature of the interior of the heating chamber is possible, sothat the state of the temperature of the interior of the heating chamberis very good. Therefore, since the temperature and humidity of theinterior of the heating chamber can be set arbitrarily, the humidity,temperature and time can be controlled optimally and uniformly and, as awhole evaluation, this method is very good.

As has been described heretofore, according to the microwave oven 100which is a cooking apparatus, not only because the temperature of theinterior of the heating chamber 12 can be increased quickly up to adesired temperature but also because, by supplying the steam with thewater not boiling, the steam can be supplied without increasing thetemperature of the interior of the heating chamber 12, while preventingthe excessive progress of the fermentation, the fermentation can becarried out properly. Also, since the temperature of the steam is equalto or higher than the temperature of the interior of the heatingchamber, by controlling the amount of the steam, the temperature of theinterior of the heating chamber 12 can be maintained at a giventemperature.

By the way, a cooking apparatus according to the invention is notlimited to the above-mentioned embodiment but proper changes andmodifications are also possible.

INDUSTRIAL APPLICABILITY

According to the invention, not only since the temperature of theinterior of the heating chamber can be increased up to a desiredtemperature but also since, by supplying steam with water not boiling,the steam can be supplied into the heating chamber without increasingthe temperature of the interior of the heating chamber, the excessiveprogress of the fermentation can be prevented and thus the fermentationcan be carried out properly.

1-12. (canceled)
 13. A cooking apparatus capable of supplying steam intoa heating chamber with an object to be heated stored therein,comprising: a heating chamber interior heater for heating the interiorof a heating chamber; a water supplier for supplying water into theheating chamber; a storage part for storing the water within the heatingchamber; a storage part heater for heating the water stored in thestorage part; a control part for controlling the heating chamberinterior heater, the water supplier and the storage part heater; aheating chamber interior temperature detector for detecting thetemperature of the interior of the heating chamber; and a storage parttemperature detector for the temperature of the storage part heater orthe temperature of the storage part; wherein the control part controlsthe storage part heater and the water supplier based on the temperatureof the interior of the heating chamber in such a manner that the waterin the storage part is prevented from boiling on.
 14. A cookingapparatus capable of supplying steam into a heating chamber with anobject to be heated stored therein, comprising: a heating chamberinterior heater for heating the interior of a heating chamber; a watersupplier for supplying water into the heating chamber; a storage partfor storing the water within the heating chamber; a storage part heaterfor heating the water stored in the storage part; control part forcontrolling the heating chamber interior heater, the water supplier andthe storage part heater; a heating chamber interior temperature detectorfor detecting the temperature of the interior of the heating chamber;and a storage part temperature detector for the temperature of thestorage part heater or the temperature of the storage part, wherein thecontrol part controls the storage part heater and the water supplierbased on the temperature of the interior of the heating chamber and thetemperature of the storage part in such a manner that the water in thestorage part is prevented from boiling on.
 15. The cooking apparatus asset forth in claim 13, wherein the control part not only controls thewater supplier and storage part heater in such a manner that, after thewater in the storage part is boiled once, the water is prevented fromboiling on, but also, based on the temperature detected by the heatingchamber interior detector, controls the temperature of the interior ofthe heating chamber at a desired temperature using the heating chamberinterior heater.
 16. The cooking apparatus as set forth in claim 14,wherein the control part not only controls the water supplier andstorage part heater in such a manner that, after the water in thestorage part is boiled once, the water is prevented from boiling on, butalso, based on the temperature detected by the heating chamber interiordetector, controls the temperature of the interior of the heatingchamber at a desired temperature using the heating chamber interiorheater.
 17. The cooking apparatus as set forth in claim 13, whereinthere are set two or more control levels for controlling the temperatureof the storage part based on the temperature detected by the storagepart temperature detector; and also wherein, firstly, the storage parttemperature is controlled at first level, and, from then on, the storagepart temperature is controlled at a second level.
 18. The cookingapparatus as set forth in claim 14, wherein there are set two or morecontrol levels for controlling the temperature of the storage part basedon the temperature detected by the storage part temperature detector;and also wherein, firstly, the storage part temperature is controlled atfirst level, and, from then on, the storage part temperature iscontrolled at a second level.
 19. The cooking apparatus as set forth inclaim 13, wherein there are set two or more control levels forcontrolling the temperature of the interior of the heating chamber basedon the temperature detected by the heating chamber interior temperaturedetector, and the storage part heater is controlled at the highest levelof the thus set heating chamber interior temperature control levels. 20.The cooking apparatus as set forth in claim 14, wherein there are settwo or more control levels for controlling the temperature of theinterior of the heating chamber based on the temperature detected by theheating chamber interior temperature detector, and the storage partheater is controlled at the highest level of the thus set heatingchamber interior temperature control levels.
 21. The cooking apparatusas set forth in claim 13, wherein the control part controls the storagepart heater in such a manner that, when the temperature of the storagepart exceeds the temperature of the interior of the heating chamber, thewater in the storage part is prevented from boiling.
 22. The cookingapparatus as set forth in claim 14, wherein the control part controlsthe storage part heater in such a manner that, when the temperature ofthe storage part exceeds the temperature of the interior of the heatingchamber, the water in the storage part is prevented from boiling. 23.The cooking apparatus as set forth in claim 13, further including: aventilator for feeding the air into the heating chamber, wherein theventilator is controlled in such a manner that the temperature of theinterior of the heating chamber can be set at a temperature proper forfermentation based on the temperature detected by the heatingtemperature interior temperature detector.
 24. The cooking apparatus asset forth in claim 14, further including: a ventilator for feeding theair into the heating chamber, wherein the ventilator is controlled insuch a manner that the temperature of the interior of the heatingchamber can be set at a temperature proper for fermentation based on thetemperature detected by the heating temperature interior temperaturedetector.